How to Make Pan-Fried Dumplings w/ Wing (鍋貼, Yaki Gyoza) 焼き餃子

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How to Make Pan-Fried Dumplings with Wings (鍋貼, Yaki Gyoza) 焼き餃子

Pan-Fried Dumplings (Yaki Gyoza) or commonly known as Potstickers in the West, is one of the method of cooking dumplings.  There are currently four major ways to cook dumplings: steam, fry, boil and pan-fry; although if you boil it and then fry it could also be consider as another method.  The wing on the Pan-Fried Dumplings is very uncommon in the West and in most part of Asian countries with the exception of Japan and Hong Kong (to my knowledge at least, I could be wrong).  However, even in Japan only a small majority of shops and restaurants served Yaki Gyoza with wing (Hane).  In Japan, there are restaurants that specialized in dumpling they are generally refer to as “dumpling specialty restaurant” 餃子専門店 (gyoza senmonten), these restaurants are where you will most likely find Pan-Fried Dumplings with wing.

So, what is the point of having wing on dumplings?  Well, the addition of wing brings that extra crunchy texture on the bottom, so every bite you took will be filled with crispy skin on the bottom, springy skin on the top and scrumptious juicy meat in the middle.  The wing that I made in this video, is made with potato starch and water, however, most people uses flour and water instead.  The reason I use potato starch and water to make the wing is because it retain its structure after the water evaporate thus creating the wing.

Dumpling Wrapper: 45 dumplings
Ground Pork: 375 g or 13.23 oz (60/40 or 70/30 =Meat/Fat)
Cabbage: 200g or 7 oz
Nappa: 200g or 7 oz
Chinese Chives: 100g or 3.5 oz
Garlic: 1 tbsp (Grated)
Ginger: 1 1/2 tbsp (Grated)
Soy Sauce: 2 tbsp
Sugar: 1 tbsp
Sesame Oil: 1 tbsp
Wine/Sake: 2 tbsp
Oyster Sauce: 1 tbsp
Chicken Stock: 1 tbsp
White Pepper: A little bit (1/8 tsp)
Potato Starch to prevent the dumplings from sticking.
Water: 150-200 mL or .63-.85
Veg. Oil; 1 tbsp

Ingredients: For Sauce

Brown Sauce/Base Sauce: 1/3 cup or 80 mL
Hoisin Sauce: 1/2 tbsp
Chili Garlic Sauce/Sirracha: 1/2 tbsp
Sugar: 1 1/2 tbsp
Vinegar: 2 tbsp
Sesame Oil: 1 tsp
Green Onion: 1 tbsp (Minced)
Ginger: 1 tsp (Grated)


  1. Pingback: How to Make Pan-Fried Dumplings with Wings (鍋貼, Yaki Gyoza) 焼き餃子 The Art Of Cooking

  2. Amazing! Thanks for sharing your secrets. :)

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  3. Raymond, I love your videos! Thank you for taking the time and energy to share your recipes with us. I’m so excited to finally try to make some of my favorite dishes at home. And you have amazing knife skills! I am very envious, as I am still learning, and am very slow/ inefficient. Can I make a request for Mei Fun? Noodles, noodles, and more noodles! Thanks again! -Susan

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  4. I just found your Pork Mei Fun recipe on YouTube and can’t wait to try it. Thank you!

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  5. Raymond your videos are amazing and funny! I feel inspired to try your recipes. Are you still posting on YouTube or is this where you post the new stuff?

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